Recent Patents on Food, Nutrition & Agriculture

Bing-Huei Chen  
Department of Nutrition and Food Science
Fu Jen University
Taipei
Taiwan

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Recent Trends in Fructooligosaccharides Production

Author(s): Felipe Guio, Mauro A. Rodriguez, Carlos J. Almeciga-Diaz, Oscar F. Sanchez.

Abstract:

Prebiotics are food ingredients that promote host health beneficially due to their effect over the growth and activity of probiotic bacterial species. Prebiotic properties have been demonstrated for inulin-type fructans, galactoolicosaccharides and lactulose. Fructooligosaccharides (FOS), considered as inulin-type fructans, represent an important source of prebiotic compounds that are widely used as an ingredient in functional foods. FOS are produced by the action of fructosyltransferase from many plants, fungi and bacteria, and they are mainly composed of 1-kestose, nystose, and 1-β-fructofuranosyl nystose. Among them, 1-kestose has better therapeutic properties than those with a high polymeric degree (GFn > 4). FOS exhibited properties than those with a high polymeric degree (GFn > 4). FOS exhibited properties such as low caloric values, non-cariogenic properties, decrease levels of lipids and cholesterol, help gut absorption of ions, and stimulate the bifidobacteria growth in the human colon. This review presents a summary of the patents related with FOS production by industrial sucrose biotransformation or the use of recombinant fructosyltransferase enzymes. Also, a brief description of recent FOS applications will be discussed.

Keywords: Fructosyltransferase, fructooligosaccharides, prebiotics, functional foods

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Article Details

VOLUME: 1
ISSUE: 3
Year: 2009
Page: [221 - 230]
Pages: 10
DOI: 10.2174/2212798410901030221
Price: $100